The Importance of Teaching Kids to Cook

From lack-of-time to dreading the mess, we all have reasons for keeping our kids out of the kitchen when it comes to preparing meals.

Yet, many parents can attest to the fact that - when included - children can develop healthier eatting habits, as well as be more willing to try new foods.

We understand the importance of inviting your little ones into the meal-preparation process, and so we've developed a quick-and-easy Infographic with 5 great reasons as to The Importance of Teaching Kids to Cook.

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Ready to get started?

Children are encouraged to attend an afternoon workshop with their registered adult; for a list of dates, please click here.

Applebee’s CopyCat Oriental Chicken Salad


(Photo Credit:  Tastes Better From Scratch)

Serves 4

A crispy bed of greens and veggies topped with Crispy Chicken Fingers and a sweet Oriental Honey Mustard Dressing!

Honey Oriential Dressing

6 Tbsp honey

3 Tbsp rice wine vinegar

1/2 cup mayonnaise

2 tsp Dijon Mustard

1/4 tsp sesame oil


Crispy Chicken Fingers from Olivia's Freezer

6 cups chopped Romaine lettuce

1 cup chopped red cabbage

1 cup chopped napa cabbage

2 carrots, shredded

2 green onions, chopped

1/2 cucumber, chopped

2 Tbsp slivered almonds

1.  Combine dressing ingredients together and mix well.

2.  Combine salad ingredients together and toss; top with Crispy Chicken Fingers and slivered almonds.  Enjoy!


Recipe courtesy of

To register for a workshop, please click on the Register tab above.

Apple, Pecan & Parmesan Salad with Honey Vinaigrette

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(Photo credit:  Taste of Home)

This salad comes together quickly but is fancy enough for special occasions. 

Serves 4 as a first course or side salad.


4 Tbsp Apple Cider Vinegar
3 Tbsp honey
2 Tbsp extra virgin olive oil
½ tsp honey mustard 
1 apple (Spartan, Empire, Braeburn, or Fuji)
1 head Boston lettuce 
⅓ cup pecans, halves 
3 oz (85g) Parmesan cheese (not pre-grated) 
freshly ground black pepper     


Whisk together vinegar, honey, olive oil and mustard in a bowl. Wash and core the apple. Cut into thinly sliced wedges and then each slice in half to make bite-sized pieces. Toss the apple pieces in the vinaigrette and coat them to keep from browning.  Tear the lettuce leaves into bite-sized pieces and place in a large salad bowl.  With a slotted spoon, remove the apples from the vinaigrette, add to the lettuce along with the pecans, and toss. Drizzle as much of the vinaigrette as necessary to coat the salad.  Shave the Parmesan over top with a vegetable peeler and season with a few grinds of black pepper. Give one last toss and serve.

Recipe courtesy of

This salad pairs nicely with our Parmesan & Honey Glazed Pork Roast; to register for a workshop, please click on the Register tab above.